Long beans and sweet potato salad
Print RecipeIngredients
- 1 handful of long beans
- 2 medium sweet potatoes
- 2 tbsp Annapurna Yoghurt
- tbsp mustard or rapeseed oil
- tbsp wine vinegar
- 1/2 green chili
- 1 tsp Annapurna Gomasio
- 1 tbsp mustard seeds
- fresh coriander
- fresh mint
- garlic
- salt
- fresh green pepper optional
Instructions
- Cut the bean in pieces (5 to 10cm as preferred).
- Peel (optional) and cut the sweet potatoes into large cubes.
- Steam the beans and potatoes, let them cool and meanwhile, prepare the sauce.
- Mix the yogurt with the oil and vinegar.
- Add gomasio, minced garlic and thinly sliced green chili, salt, and pepper.
- Dry roast the mustard seeds then crush them with a pestle, add them to the sauce.
- Pour over the warm green beans and sweet potatoes, placed in a serving dish.
- Sprinkle with chopped fresh coriander and mint.
- Enjoy your meal!
